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Sandwich description

The primary differences between a Pork Tenderloin sandwich and a Wiener Schnitzel is that the Pork Tenderloin sandwich is made exclusively using pork loin and it is deep fried instead of pan fried. The Pork Tenderloin sandwich is also usually served on a bun.[3] There is a grilled variant of the Pork Tenderloin that omits the breading and grills the tenderloin instead of deep frying it.

Variants

Grilled

The primary variant of the prepared pork tenderloin is a grilled prepared pork tenderloin.[citation needed] This is a healthier variation as the pork is grilled instead of fried. The meat is seasoned or marinated and then placed on a grill. After cooking, the meat is placed on a hamburger bun and topped with condiments.

Jackson County veal

A Jackson County veal is a type of sandwich served primarily in Jackson County, Ohio. Unlike a standard veal, which is made from the meat of young cows, a Jackson County veal is a large piece of pork. The meat is battered, dipped in cracker meal and then deep fried and served on a bun, typically with pickles. The size of the sandwich varies depending on the preparer, but is always noticeably larger than a standard hamburger or chicken sandwich and is meant to hang over the bun. It is also known as a tenderloin in the Midwest (Indiana, Iowa, Illinois and Missouri) due to the pork tenderloin being its main ingredient.[citation needed]